Army stew (Budae JJigae)
Serves 2-4 people Prep time: 10 minutes
-10 dried, medium sized anchovies
-2 Dashima, 3-inch squares
-4 cups water
-200 grams Korean radish
**refer to notes for shortcut
-1 tbsp. soy sauce
-1 tbsp. gochujang (Korean red chili paste)
-2 tbsp. gochugaru (Korean red pepper flakes)
-1 tbsp. mirin
-1 tsp minced garlic
-a dash of black pepper
-1/2 container of spam
-3 tbsp. baked beans
-4 shiitake mushrooms (or whichever you would like)
-1 block of dry tofu
-1/2 cup kimchi
-1 pack ramen noodles
-4 spring onions
Take out the black innards from the dried anchovies.
Put frying pan on high heat. Once it is hot, place anchovies in (without oil) and mix around for 20-30 seconds with a spatula.
Then pour 4 cups of water into pan. Place the dashima and Korean radish in the pan. After water comes to a boil, reduce to medium heat and let the broth cook on a gentle simmer
for 15 minutes.
After 5 minutes, take out dashima. Let the broth cook for another 10 minutes. Once done, set to the side.
Mix all the ingredients listed under spicy marinade in mixing bowl.
Cut span, sausage, mushroom, tofu, kimchi, and spring onions into pieces and place them into a large frying pan. Then drop in 3 tbsp. of baked beans as well. Finally, place the spicy marinade on top
Pour the stock into the pot and place on high heat.
Once it comes to a boil, let the broth and ingredients cook for 10 minutes. Use a soup ladle and stir.
After 10 minutes, salt and pepper to taste.
Place ramen noodle in and stir until noodles are al dente (soft but not mushy), reduce to a low heat.
Ready to eat!
If it's too hard to find anchovy and kelp in your area (or if you want a quick fix or don't eat meat), use store-bought broth of choice. Mix 2 cups of water with 2 cups of broth.